Ground Turkey & Brown Butter Sage Stuffed Pumpkins

There’s something magical about fall dinners that fill your kitchen with the comforting aroma of sage, butter, and roasted pumpkin. These Ground Turkey & Brown Butter Sage Stuffed Pumpkins are the perfect cozy meal — hearty, wholesome, and beautifully rustic.

Each mini pumpkin is roasted until tender and filled with a savory mix of ground turkey, aromatic herbs, and nutty brown butter. It’s a dish that looks fancy enough for a dinner party, yet simple enough for a weeknight meal.

If you love recipes that bring comfort and warmth to your table, this one’s sure to become a seasonal favorite.

Recipe Info

Ingredients You’ll Need

For the Pumpkins:

• 4 small sugar pumpkins (about 2 lbs each)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Filling:

• 1 lb ground turkey
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh sage, chopped (or ½ tsp dried sage)
• ½ tsp thyme
• ¼ tsp ground nutmeg
• ½ cup cooked rice (or quinoa)
• ¼ cup grated Parmesan cheese
• ¼ cup heavy cream
• Salt and pepper to taste

Optional Garnish:

• Fresh sage leaves crisped in butter
• Extra Parmesan for sprinkling

Step-By-Step Instructions

1. Prepare the Pumpkins:
   Preheat your oven to 400°F (200°C). Slice the tops off each pumpkin and scoop out the seeds and stringy bits (just like carving a mini jack-o’-lantern!).
2. Season & Roast:
   Drizzle the insides with olive oil and sprinkle with salt and pepper. Place pumpkins on a baking sheet and roast for 25–30 minutes, until just tender but still holding their shape.
3. Brown the Butter:
   While pumpkins roast, melt butter in a skillet over medium heat. Cook until the butter turns golden brown and smells nutty — about 3 minutes. Add sage and cook for 30 seconds more.
4. Cook the Turkey Filling:
   Add the onion to the browned butter and sauté until soft, 3–4 minutes. Stir in garlic, ground turkey, thyme, and nutmeg. Cook until the turkey is browned and fully cooked.
5. Combine the Mixture:
   Stir in cooked rice, Parmesan cheese, and heavy cream. Taste and adjust seasoning with salt and pepper. The filling should be rich, creamy, and fragrant.
6. Stuff & Bake:
   Spoon the turkey mixture into the roasted pumpkins, packing gently. Return to the oven and bake for another 15–20 minutes, until the tops are lightly golden and everything is warmed through.
7. Serve & Enjoy:
   Garnish with crispy sage leaves and a sprinkle of Parmesan. Serve warm — straight from the pumpkin shells for that wow-worthy presentation!

Helpful Notes & Tips

• Choosing pumpkins: Look for sugar pumpkins or pie pumpkins — they’re smaller, sweeter, and perfect for stuffing.
• Make ahead: You can prep the filling up to 1 day in advance. Store it in the fridge and fill pumpkins just before baking.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.
• Vegetarian version: Swap turkey for lentils or chopped mushrooms for a plant-based twist!

Recipe Variations

• Italian Style: Add Italian sausage instead of turkey and mix in mozzarella for a cheesy version.
• Quinoa & Spinach: Replace rice with quinoa and stir in chopped spinach for extra greens.
• Low Dairy: Skip the cream and cheese, and drizzle with a little olive oil before serving.

Serving Suggestions

These stuffed pumpkins make a stunning main dish on their own, but you can pair them with:

• A crisp autumn salad with apples, walnuts, and balsamic dressing
• Garlic mashed potatoes for a heartier meal
• A glass of chardonnay or spiced apple cider for cozy perfection

Conclusion

This Ground Turkey & Brown Butter Sage Stuffed Pumpkin recipe is the essence of cozy fall cooking — simple ingredients, warm flavors, and a presentation that’s downright charming. Serve them to friends and family on a chilly evening, and watch everyone fall in love with this comforting, homemade dish.